Optimization of Finger Millet and Carrot Pomace based fiber enriched biscuits using response surface methodology

Area of Science:

• Food Science and Technology
• Nutritional Science
• Agricultural By-product Utilization

Background:

• Carrot pomace is a rich source of dietary fiber and bioactive compounds.
• Finger millet flour offers nutritional benefits, including fiber and minerals.
• Valorizing food processing by-products like carrot pomace is crucial for sustainability.

Purpose of the Study:

• To optimize the formulation of fiber-enriched biscuits using carrot pomace and finger millet flour.
• To investigate the combined effects of these ingredients and baking time on biscuit quality.
• To determine the ideal conditions for maximizing nutritional value and consumer acceptability.

Main Methods:

• Response surface methodology (RSM) with a Box-Behnken design was employed.
• Independent variables included carrot pomace powder, finger millet flour, and baking time.
• Key physiochemical properties (spread ratio, color, moisture, ash, fat, fiber, hardness, acceptability) were evaluated.

Main Results:

• Optimal formulation: 15.522g carrot pomace, 5.178g finger millet flour, 21 min baking time.
• Resulting biscuits had a spread ratio of 7.51 and acceptable color change (17.02).
• Optimized biscuits contained 2.28g/100g fiber, 14.84g/100g fat, 2.56g/100g ash, and 2.85g/100g moisture, with a hardness of 61.967N and acceptability of 8.424.

Conclusions:

• Carrot pomace and finger millet flour can effectively enrich biscuits with fiber.
• RSM is a suitable tool for optimizing the formulation of functional food products.
• The developed fiber-enriched biscuits demonstrate potential for improved nutritional profiles and consumer appeal.